Plant Based & Vegetarian

RSS

AIDP, Inc. announced that it has acquired the core technology and related intellectual property of Olygose SAS (France). This includes the transfer of patents, manufacturing technology, trademarks, but also pre-clinical and clinical studies, regulatory certificates, and other intellectual know-how.

Gardein, a brand of Conagra Brands, Inc. debuted five new Gardein Soups, the first-ever line-up of soups featuring plant-based meat alternatives.

A first-of-its kind report released today by The Good Food Institute (GFI) reveals that globally, 2019 and the first seven months of 2020 were record periods of investment in fermentation companies creating sustainable alternatives to conventional animal-based foods and ingredients.

Conagra Brands announced new products featuring bowls made from plant-based fibers for Healthy Choice Power Bowls, new Hungry-Man Double Meat Bowls and P.F. Chang's Ramen single-serve meals. By using plant-based fibers instead of plastic, the carbon footprint of manufacturing the bowls is reduced by 50 to 70% across select product lines.

A specialist for stabilizing and texturing systems, the company quickly has grown to become one of the key players in the burgeoning market for plant-based alternatives. Its product portfolio has expanded enormously, and last year this expertise was bundled in the newly founded “Plant Based Competence Center.”

Elmhurst® 1925, maker of simple and nutritious plant-based nut and grain milks, introduced Elmhurst® Creamery™ New Fashioned Soft-Serve Ice Cream Mix. This new dairy-free mix is now available in Vanilla and Chocolate varieties. Users will be able to make plant-based soft serve at home and deliver a creamy, sweet, frozen treat for the whole family.

Hormel Foods, the makers of Hormel® Pepperoni, and the maker of the Happy Little Plants® products, introduced new Happy Little Plants® pepperoni style topping at select Papa Murphy's locations across the country.

The need for new natural food colors is increasing due to growing consumer awareness and demands for healthier food colors to replace the synthetics that may have adverse effects on our health.

Jorgen Kokke, executive vice president, global specialties and president of North America, and Jim Zallie, Ingredion’s president and CEO, officially unveiled the company’s latest state-of-the-art plant-based protein manufacturing facility in South Sioux City, Neb., with members from the company’s senior management team as well as its board of directors. The newly opened facility will produce high-quality protein isolates primarily for the nutrition, health and wellness categories.